Shop-bought cheesy biscuits often taste nasty because, at some point, the good cheese and decent butter gets ditched for cheap or artificial to bring down the cost. Make them at home and you can be as lavish as you want. Substitute another cheese for the blue if it's not your thing. These are good served with cold fino sherry on a warm evening.

The dough is best prepared and chilled for four hours, left overnight, or stored frozen before baking. Toast the oats on a baking tray in a 180C/350F/gas mark 4 oven for 20 minutes until golden brown, then leave until cold. Mash together the cheese, butter, mustard powder, egg yolks and water until smooth, using a food processor, mixer or wooden spoon. Add the oats, flours and salt, then work to a smooth dough.

Line a 2lb loaf tin, or similar, with clingfilm or greaseproof paper, press the dough down flat into it with another sheet of film or paper, and chill or freeze.

Preheat oven to 160C (fan-assisted). Use the dough straight from the fridge, or leave to soften out of the freezer. Trim the block and cut into 0.75cm-thick wafers. Bake on a paper-lined tray for 25 minutes, until crisp and golden.